Qinyuan Spring Introduction
Qinyuan Spring, established in 1949 when the Nationalist Government relocated to Taiwan, brings the authentic flavors of the Jiang family from Wuxi, inheriting the unique characteristics of Jiangsu and Zhejiang cuisine as well as Shanghai dishes. "Qinyuan Spring" was named and inscribed by the esteemed Academia Sinica member Mr. Wu Zhihui, who compared the literary elegance felt during poetic gatherings to the delightful experience of sharing exquisite meals. The restaurant is located on Taiwan Boulevard in the Central District of Taichung City and has never moved for over 70 years. It has served as a dining venue for political and business elites and has become a place where families create emotional bonds over everyday meals, preserving the culinary memories of the previous century and continuing to foster unique and cherished memories for each family that dines there. Currently, it is solely owned by the eldest son, Mr. Jiang Shaoyan, and is being managed and inherited by the fourth generation, including Jiang Long and Guo Wenzhang. The restaurant maintains a foundation of traditional noodles and insists on making silver thread rolls and various handmade steamed dumplings, savory and sweet buns every day. Signature dishes follow the traditional characteristics of "thick oil and red sauce" from Jiangsu and Zhejiang cuisine, such as Ning-style eel paste, river shrimp, Wuxi pork ribs, and Ning-style eel paste, which are highly favored by food enthusiasts. It is also a must-visit restaurant for many free travelers from Japan, South Korea, Hong Kong, and local visitors in Taichung. From 2020 to 2024, it has been honored with the Michelin Guide's Bib Gourmand recommendation for four consecutive years.
